This dish has all the flavors I associate with fall: apples, winter squash, maple syrup (or honey). In addition this is a very easy one roasting pan meal.
I make the dish with whole skinless or skin on chicken thighs with bones.
Pre-heat the oven to 400 degrees, then rub the roasting pan with a Tablespoon or two of olive oil to keep the food from sticking, and add the chicken thighs. 7 were used in this batch. Put the chicken in the oven while the apples and squash are being prepared. This should take about 10 minutes.
Peel and core the apples and cut them into quarters. Peel the winter squash and cut it into similar sized pieces. I use one apple and about 3/4 cup squash for each chicken piece but you can use whatever amount you would like. This was a whole large butternut squash and 7 apples. Throw these on top of the chicken in the pan, spread it out evenly, then put it back in the oven while preparing the sauce. Usually the chicken, the apples and the squash spend about 10 more minutes in the pan before I add the sauce.
The sauce is a mixture of 1/2 honey or maple syrup and 1/2 Dijon mustard. For this batch I used 1/2 cup maple syrup and 1/2 cup Dijon mustard. I mix it until it is well blended, then put it on top of the vegetables and chicken and stir it all up well, to coat all the squash, chicken and fruit.
Now put it back in the oven to bake. Every 10 minutes or so take it out and scrape the bottom and lightly stir it to keep it from burning. After about 30-40 more minutes the chicken should be done, the squash and apples should be nicely caramelized and the whole thing is ready to serve.
© 2015. Dayna Green-Burgeson RD, CDE. All Rights Reserved.